Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
221 Calories
Recipe Instructions
Step 1
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
Step 2
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
Ingredients
2 tablespoons butter
3 cups water
3 cloves garlic, minced
salt and ground black pepper to taste
½ onion, chopped
1 cup salsa
4 cubes chicken bouillon
3 stalks celery, diced
3 carrots, diced
⅓ cup ketchup
½ pound smoked sausage, thinly sliced
3 leeks, halved and thinly sliced
1 small head cabbage, and thinly sliced
2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
